GOULASH
Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
- Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
- Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.
GERMAN GOULASH
Dr Oetker's German Home Cooking - 1968 edition Sour cream or tomato puree may be added to the goulash if desired. Edited May 2010: I like to add button mushrooms while the goulash is braising.
Provided by Dreamer in Ontario
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef cubes on all sides in hot fat.
- Add chopped onion and saute a few minutes.
- Pour in boiling water, season with salt and pepper, add mushrooms if using, cover and braise gently until done (1.5 to 2 hours).
- Season to taste with paprika and salt, then thicken with corn starch blended with the cold water.
- Note: Sour cream or tomato puree may be added.
- Serve with mashed potatoes, rice or noodles and with tomato, cucumber salad.
Nutrition Facts : Calories 309.6, Fat 21.2, SaturatedFat 9.7, Cholesterol 82.4, Sodium 75.1, Carbohydrate 4.4, Fiber 0.5, Sugar 1.6, Protein 23.9
RINDERGULASCH (GERMAN BEEF GOULASH)
A German version of beef goulash I acquired while living in Germany. Adapted from "Lieblings-Rezepte" and translated directly from the German.
Provided by HeatherFeather
Categories Stew
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large stewpot, heat the butter (or bacon grease or lard) until melted.
- Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now.
- In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
- Return the meat to the pan, and sprinkle with paprika.
- Whisk in the tomato paste until blended,stirring the whole time.
- Add just a little of the broth and bring to a boil,stirring.
- Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
- Reduce the heat to low, cover, and let stew about 80 minutes.
- In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
- Test for flavor now- adding as much salt& pepper as you prefer.
- TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
- Serve ladled over bowls of hot, buttered egg noodles or spaetlze.
Nutrition Facts : Calories 283.3, Fat 19.7, SaturatedFat 8.3, Cholesterol 34.5, Sodium 1535, Carbohydrate 19, Fiber 4.4, Sugar 8.8, Protein 9.6
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4.4/5 (43)Total Time 35 minsCategory Main DishCalories 390 per serving
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Real Hungarian Goulash (No Tomato Paste Here) Rating: 4.5 stars. 75. It's hard to find a real Hungarian recipe for goulash. This is the real thing. Real goulash has no tomato paste or beans. Eat with a slice of rustic bread. Dip bread in sauce and clean the plate with the bread at the end. Can be eaten with spaetzle.
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GOULASH - WIKIPEDIA
Goulash (Hungarian: gulyás), is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.. Its origin traces back to the 9th century to stews eaten by Hungarian …
From en.wikipedia.org
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PIN ON MAINS
Jul 8, 2021 - Wholesome ingredients and melt-in-your-mouth tender chunks of meat makes eating German goulash is an intense experience of awesome proportions. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food …
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